Executive Chef

Crowne Plaza North Augusta•North Augusta, SC

17h

About The Position

Direct and manage all kitchen operations across the hotel’s F&B outlets, including restaurants, bars, banquets, and in-room dining. Develop and implement creative, seasonal menus that reflect the brand and guest expectations. Lead, train, and mentor the culinary team, including Sous Chefs, line cooks, and prep staff. Ensure consistent execution of dishes with attention to quality, presentation, and portion control. Oversee food purchasing, inventory control, and vendor relationships to maintain quality and cost-efficiency. Maintain kitchen cleanliness and compliance with health and safety regulations (local, state, federal). Collaborate with Food & Beverage Director, Event Managers, and other hotel departments for seamless service delivery. Manage labor schedules and kitchen budgets, monitor food and labor cost percentages, and maintain profitability. Stay current on culinary trends, guest preferences, and competitor offerings. Represent the culinary team in leadership meetings and guest-facing events when necessary Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels. Supervise all cooking operations, including methods, portioning, and garnishing. Requisition food and equipment by giving specifications, quantities, and quality descriptions. Ensure attractive presentation of all food dishes. Plan and control departmental budget, plan long-term and short-term business objectives. Achieve budgeted revenues and expenses and maximize profitability. Contribute to guest satisfaction perception of the culinary department and other hotel departments. Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. Increase the level of guest satisfaction by delivering an exceptional product through employee development. Ability to accurately use various office and accounting software. Train and develop Sous Chefs to manage department budgets, schedules, and supervise line cooks, prep. cooks, and stewards. Interview, hire, and train employees, conduct performance reviews, counseling, discipline, and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed. Flexible to work a varied schedule due to business levels and industry demand. Follow all safety procedures to ensure a safe working environment. Maintain uniform and grooming standards as outlined in the employee handbook and departmental training. Direct all food production. Ensure that all employees attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitor topics to ensure a safety-related issue is discussed at each meeting. Develop and implement quarterly menu development for all meal periods and create customer menus for special events. Assist with weekly invoice review. Attend required meetings.

Requirements

5+ years of experience in an executive chef or senior culinary leadership role, preferably in a hotel, resort, or high-volume kitchen.
Formal culinary training or equivalent professional experience.
Strong leadership, communication, and organizational skills.
High-pressure, fast-paced kitchen environment
Flexible schedule required, including nights, weekends, and holidays
In-depth knowledge of global cuisines, food safety standards, and kitchen operations.
Proven ability to manage budgets, inventory, and labor effectively.
ServSafe certification or equivalent food safety credential required.

Responsibilities

Direct and manage all kitchen operations across the hotel’s F&B outlets, including restaurants, bars, banquets, and in-room dining.
Develop and implement creative, seasonal menus that reflect the brand and guest expectations.
Lead, train, and mentor the culinary team, including Sous Chefs, line cooks, and prep staff.
Ensure consistent execution of dishes with attention to quality, presentation, and portion control.
Oversee food purchasing, inventory control, and vendor relationships to maintain quality and cost-efficiency.
Maintain kitchen cleanliness and compliance with health and safety regulations (local, state, federal).
Collaborate with Food & Beverage Director, Event Managers, and other hotel departments for seamless service delivery.
Manage labor schedules and kitchen budgets, monitor food and labor cost percentages, and maintain profitability.
Stay current on culinary trends, guest preferences, and competitor offerings.
Represent the culinary team in leadership meetings and guest-facing events when necessary
Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels.
Supervise all cooking operations, including methods, portioning, and garnishing.
Requisition food and equipment by giving specifications, quantities, and quality descriptions.
Ensure attractive presentation of all food dishes.
Plan and control departmental budget, plan long-term and short-term business objectives.
Achieve budgeted revenues and expenses and maximize profitability.
Contribute to guest satisfaction perception of the culinary department and other hotel departments.
Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel.
Increase the level of guest satisfaction by delivering an exceptional product through employee development.
Ability to accurately use various office and accounting software.
Train and develop Sous Chefs to manage department budgets, schedules, and supervise line cooks, prep. cooks, and stewards.
Interview, hire, and train employees, conduct performance reviews, counseling, discipline, and recommend for promotion or termination.
Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed.
Flexible to work a varied schedule due to business levels and industry demand.
Follow all safety procedures to ensure a safe working environment.
Maintain uniform and grooming standards as outlined in the employee handbook and departmental training.
Direct all food production.
Ensure that all employees attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitor topics to ensure a safety-related issue is discussed at each meeting.
Develop and implement quarterly menu development for all meal periods and create customer menus for special events.
Assist with weekly invoice review.
Attend required meetings.